{"id":1815,"date":"2020-01-05T15:16:35","date_gmt":"2020-01-05T12:16:35","guid":{"rendered":"http:\/\/vine-nn.ru\/barolo\/"},"modified":"2020-01-05T15:16:35","modified_gmt":"2020-01-05T12:16:35","slug":"barolo","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/barolo\/","title":{"rendered":"Barolo"},"content":{"rendered":"

Barolo<\/strong> (Barolo) \u2013 ver\u00eb e kuqe nga emri i nj\u00eb qyteti dhe komuna n\u00eb pjes\u00ebn Veriore t\u00eb Italis\u00eb n\u00eb Piedmont rajon.\n<\/p>\n

Varietet t\u00eb rrushit: Nebbiolo 100% <\/p>\n

\nAjo duhet t\u00eb theksohet se Barolo \u00ebsht\u00eb par\u00eb italisht ver\u00eb p\u00ebr t\u00eb marr\u00eb prestigjioze n\u00eb statusin e DOCG.\n<\/p>\n

<\/p>\n

\nVera tregu dikton rregullat. N\u00eb stilin e hersh\u00ebm-pjekjes plot\u00eb arom\u00eb me shije frute e ver\u00ebs, e cila \u00ebsht\u00eb n\u00eb k\u00ebrkesa. Dhe n\u00ebse ka nj\u00eb k\u00ebrkes\u00eb, nuk duhet t\u00eb jet\u00eb nj\u00eb ofert\u00eb. N\u00eb ndjekje t\u00eb fitimit moderne prodhuesit jan\u00eb duke u p\u00ebrpjekur me ndihm\u00ebn e teknologjike metodat p\u00ebr t\u00eb prodhuar k\u00ebt\u00eb ver\u00eb.\n<\/p>\n

\nKonsumator\u00ebt nuk jan\u00eb t\u00eb gatsh\u00ebm t\u00eb presin p\u00ebr vite dhe dekada t\u00eb t\u00ebra deri n\u00eb ver\u00eb do t\u00eb jet\u00eb n\u00eb kulmin e pjekuris\u00eb. Si nj\u00eb e mir\u00eb Barolo tradicionalisht \u00ebsht\u00eb menduar p\u00ebr t\u00eb Pjekur n\u00eb shishe p\u00ebr dekada t\u00eb t\u00ebra, shum\u00eb ver\u00ebb\u00ebr\u00ebsit aspirojn\u00eb p\u00ebr t\u00eb krijuar ver\u00ebrave t\u00eb ju lutemi t\u00eb konsumit, duke shfryt\u00ebzuar komercialisht t\u00eb suksesshme mark\u00eb e Barolo. <\/p>\n

Si mund t\u00eb Barolo<\/h2>\n

Mes klasike teknologjin\u00eb e prodhimit dhe moderne Barolo \u00ebsht\u00eb nj\u00eb dallim i madh. P\u00ebr tradicionalist\u00ebt postfermentation karakterizuar nga koh\u00eb tretje, kur efekti i ver\u00ebs \u00ebsht\u00eb i ngopur me tannins, anthocyanins, fenoleve dhe komponimet e tjera t\u00eb cilat jan\u00eb t\u00eb njohura n\u00eb ver\u00ebrat e kuqe. Gjithashtu, praktikohet gjat\u00eb plakjes n\u00eb fu\u00e7i lisi t\u00eb madh (p\u00ebrdoret zakonisht Slavonian lisi) p\u00ebr t\u00eb zbutur v\u00ebshtir\u00eb agresive tannins, t\u00eb cilat jan\u00eb rezultat i gjat\u00eb tretje.\n<\/p>\n

<\/p>\n

\nMe ligj, Barolo ver\u00ebrave duhet t\u00eb jen\u00eb t\u00eb mosh\u00ebs, t\u00eb pakt\u00ebn dy vjet n\u00eb fu\u00e7i lisi dhe nj\u00eb vit tjet\u00ebr n\u00eb shishe, por n\u00eb k\u00ebt\u00eb rast, vera e b\u00ebr\u00eb nga tradicionale prodhuesit e nuk do t\u00eb keni koh\u00eb p\u00ebr t\u00eb zbutur e saj t\u00eb ashp\u00ebr tannins. Prandaj gjat\u00eb plakjes n\u00eb fu\u00e7i \u00ebsht\u00eb m\u00eb nj\u00eb domosdoshm\u00ebri se nj\u00eb trill. P\u00ebrve\u00e7 k\u00ebsaj, t\u00eb zgjatur plakjes n\u00eb fu\u00e7i, n\u00eb ver\u00eb mund t\u00eb jet\u00eb mbi-oxidized. Prodhuesit \u00ebsht\u00eb me humbje dhe ata filluan t\u00eb duken p\u00ebr nj\u00eb formul\u00eb t\u00eb re t\u00eb suksesshme Barolo.\n<\/p>\n

\nN\u00eb vitet 1980-ta, nj\u00eb grup entuziast\u00ebsh t\u00eb p\u00ebrsosur n\u00eb procesin e prodhimit t\u00eb Barolo. Duke p\u00ebrdorur teknikat ata kan\u00eb krijuar nj\u00eb ver\u00eb me shije frute dominuese, i cili ishte i dashur nga t\u00eb zakonshme t\u00eb konsumit. Modernist\u00eb p\u00ebrdorur tretje m\u00eb pak koh\u00eb (dhe, p\u00ebr pasoj\u00eb, m\u00eb pak nxjerrjen e tannin), i thartuar n\u00eb temperatur\u00eb t\u00eb ul\u00ebt (si rezultat i k\u00ebsaj, n\u00eb ver\u00eb \u00ebsht\u00eb e dominuar nga frute aromas), plakjen n\u00eb t\u00eb vog\u00ebl t\u00eb franc\u00ebs fu\u00e7i \u2013 barriques (aq m\u00eb shpejt\u00eb tannins jan\u00eb t\u00eb pjekur, ajo b\u00ebhet e but\u00eb dhe jo-agresive), n\u00eb temperatur\u00eb t\u00eb lart\u00eb t\u00eb bodrum n\u00eb fund t\u00eb fermentimit (kjo shkakton acidit laktik t\u00eb fermentimit p\u00ebr t\u00eb ulur aciditetin e ver\u00ebs). P\u00ebrve\u00e7 k\u00ebsaj, ka dyshime se disa prodhues t\u00eb shtoni nj\u00eb sasi t\u00eb caktuar t\u00eb trash\u00eb-skinned rrush (t\u00eb tilla si Cabernet Sauvignon ose Merlot) p\u00ebr m\u00eb t\u00eb thell\u00eb ngjyr\u00eb. Rezultati i hersh\u00ebm-pjekjes fruta ver\u00ebrave me nj\u00eb t\u00eb thell\u00eb ngjyr\u00eb q\u00eb jan\u00eb aq shum\u00eb t\u00eb dashur nga ana e konsumator\u00ebve. <\/p>\n

E tradicionalist\u00ebve d\u00ebnojn\u00eb nj\u00eb qasje t\u00eb till\u00eb p\u00ebr prodhimin e Barolo. Ata pretendojn\u00eb se arom\u00ebn e vanilje nga francez\u00ebt fu\u00e7i sh\u00ebnoi aromas karakteristik\u00eb e terroir dhe varieteteve t\u00eb rrushit. <\/p>\n

N\u00eb \u00e7do rast, nga ky konfrontim vet\u00ebm p\u00ebrfitojn\u00eb konsumator\u00ebt \u2013 n\u00eb mesin e larmi t\u00eb madhe t\u00eb prodhuesve dhe ver\u00ebrave dikush mund t\u00eb marr nj\u00eb ver\u00eb me shije.<\/p>\n

\nDhe mos harroni se Italia \u00ebsht\u00eb nj\u00eb shum\u00eb t\u00eb ndryshme t\u00eb vendit dhe n\u00eb qoft\u00eb se, duke shijuar nj\u00eb ver\u00eb, ju jeni t\u00eb zhg\u00ebnjyer, provoni p\u00ebrs\u00ebri.<\/p>\n","protected":false},"excerpt":{"rendered":"

Barolo (Barolo) \u2013 ver\u00eb e kuqe nga emri i nj\u00eb qyteti dhe komuna n\u00eb pjes\u00ebn Veriore t\u00eb Italis\u00eb n\u00eb Piedmont rajon. Varietet t\u00eb…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-1815","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/comments?post=1815"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1815\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media?parent=1815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}